Directions:

Coat a 3-quart pot with nonstick butter-flavored cooking spray, and preheat over medium-high heat. Add the garlic and mushrooms, and sauté for about 3 minutes, or just until the mushrooms begin to brown and start to release their juices. (Add a little white wine or broth if the pot becomes too dry.)

Stir the rice, broth, pepper, and, if desired, the saffron into the mushrooms, and bring to a boil. Reduce the heat to low, cover, and simmer without stirring for about 15 minutes, or until most of the liquid has been absorbed.

Add the evaporated milk to the pot, and, if necessary, increase the heat slightly to return the mixture to a simmer. Cook uncovered, stirring frequently, for about 5 minutes, or until the rice is tender but still a little firm to the bite, and most of the liquid has been absorbed. Add a little more broth during cooking if needed, leaving just enough liquid to make the mixture moist and creamy.

Stir the Parmesan into the risotto. If the mixture seems too dry at this point, add a little more evaporated milk or broth. Serve hot, topping each serving with a rounded teaspoon of additional Parmesan, if desired.

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